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WIVES OF FAITH 12 DAYS OF CHRISTMAS BLOG CARNIVAL….DAY 2.
My favorite recipes for Christmas have got to be almond spritz cookies and buckeyes (also known as “peanut butter bonbons.”) As those are very popular Christmas foods and the recipes are readily available, I’ve chosen to post two lesser-known recipes that I really like.
SOFT SUGAR COOKIES (I got this one off of cooks.com and it turned out WONDERFUL!!)
1 cup sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/3 cups all purpose flour
1/2 teaspoon baking soda
Preheat oven to 375°F.
Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.
Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.
Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.
Variation: Substitute 1 1/2 cups confectioners’ sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4 inch thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375°F oven for 7-8 minutes, or until edges are lightly golden brown.
Tips: Do not overbake cookies; watch closely near the end of baking time. Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk.
Makes approximately 4 dozen cookies, depending on size.
(My notes: I added the tbsp of sour cream and I think it made them softer which I loved! I also used red and green colored sugar sprinkles and they turned out beautious!!)
CHOCOLATE GINGERBREAD MEN
1 1/2 chocolate chips
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tablespoon butter or margarine, softened
3 tablespoon granulated sugar
1/2 cup molasses or honey (I use honey)
1/4 cup water
1 container prepared vanilla frosting, colored as desired or colored icing in tubes
Microwave chocolate chips in medium microwave-safe bowl on HIGH 1 minute; stir. Microwave at 10-20 second intervals, stirring until smooth; cool to room temperature. Combine flour, baking soda, salt, ginger and cinnamon in medium bowl.
Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover and chill 1 hour or until firm.
(I usually end up doing the first two steps simultaneously)
Roll of the dough to 1/4 inch thickness on floured surface with floured rolling pin. Cut into gingerbread boy and girl shapes; place on ungreased baking sheets. Repeat with remaining dough.
Bake in preheated 350 oven 5 to 6 minutes or until edges are set but centers are slightly soft. Let stand 2 minutes. Remove to wire racks to cool completely.
Decorate with colored frosting and melted chocolate (I usually leave mine plain because decorations don’t seem to stick very well.)